John Myers
Contents
show
Ingredients
- 500 g Rye flour type 1150
- 300 g Spelt flour 1050
- 200 g Wheat flour type 1050
- 20 g Yeast fresh
- 500 ml Lukewarm water
- 1 tsp Sugar
- 2 tsp Salt
- 2 tbsp Rapeseed rapeseed oil
- 3 tbsp Sunflower seeds
- 2 tbsp Pumpkin seeds
Instructions
- Sieve 1,200 grams of the flour mixture into a bowl. Make a well in the middle, crumble the yeast into it and sprinkle the teaspoon of sugar over it. Add 150 ml of lukewarm water and mix with a little flour to make a pre-dough.
- Cover the pre-dough and let it rest at room temperature for about 30 minutes until the amount has doubled.
- Gradually add the remaining flour, oil, salt, sunflower and pumpkin seeds, and the rest of the lukewarm water. Only use enough water that the dough is no longer too sticky. Then knead all the ingredients into a smooth dough.
- Cover the dough overnight - at least 12 hours - (the longer, the more digestible the bread) - leave to rest in the refrigerator.
- Grease two loaf tins.
- Let the dough reach room temperature the next day or the day after that. Knead again well and pour into the molds.
- Use a sharp knife to score the dough lengthways. Then let it rest again until the dough fills the molds well (see pictures).
- Brush the bread with a little water before baking.
- Bake in the preheated oven at 200 degrees top / bottom heat on the bottom shelf for about 45 minutes with steam. To do this, put a bowl of hot water in the oven.
Nutrition
Serving: 100gCalories: 113kcalCarbohydrates: 6.7gProtein: 6.8gFat: 6.6g
